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Smoked Rainbow Trout

1.5 gallons water
1.25 cups salt
5 lbs trout fillets
1 lb hickory chips
Dissolve salt in one gallon wate

According to USFDA, a combination product is one composed of any combination of a drug and device; biological product and device; drug and biological product

r. Place fish in salt water and marinate in refrigerator for one hour.

Remove trout, rinse and dry thoroughly. In two quarts water, soak hickory

; or drug, device, and biological product and fixed dose combination would include two or more combinations of drug.

Examples of combination products may in

hips for several hours or overnight. Store in cool place while soaking.

Use a covered grill (charcoal, gas or electric); low heat. Cover heated c

lude drug-coated devices, drugs packaged with delivery devices in medical kits, and drugs and devices packaged separately but intended to be used together.

als with 1/3 of the hickory chips. Place fish, skin-side down, on well-greased grill about 4 to inches from coals. Close grill hood and open vent

here is enormous increase in the number of combination products entering the market in the recent years. Combination products have proven advantages but fixe

o circulate smoke. Add additional hickory chips as necessary.

Smoke trout at 105?F to 175? F approximately 1 hour or at 200?F 30 to 40 minutes. T

d dose combinations are still in the process of convincing regulatory authority on their advantages over the single ingredient formulations.

Combination pro

out is done when the cut surface is golden brown and flakes easily with a fork.

Serves 6.

Crabmeat & Prawn Stuffed Trout

4 whole trout
1/2

ucts have become life saving products for the pharmaceutical companies who doesn’t have many innovative molecules in their product pipeline and have been inc

lb. small shelled prawns
1/2 lb. white crabmeat
4 fresh rosemary sprigs
2 tomatoes, skinned, seeded & diced
1 onion, finely c

easingly used in the product life cycle management. Even the companies having product patents are trying to extend their product life cycle through the combi

opped
2 cloves garlic, minced
1/4 cup fine bread crumbs
Salt and pepper
Clean the trout under cold running water and set aside

nation products and maximize the revenues. But the companies involved in this practice are overlooking that they are burdening the patients both economically

Dice the onion, cube the tomato, mince the garlic and mix with the crabmeat and prawns. Set aside. Sprinkle, the salt and pepper to taste, insid

and physically. They need to rightly judge the benefits of the combination products and they have to even look at the risks involved when combining the produ

of each fish. Place a sprig of rosemary inside each fish. Spoon the crabmeat, prawn, tomato, onion and garlic evenly inside each of the fish. Fis

ts. Some of the combination products were well accepted by physicians while others suffered. Companies involved in development of combination products are fi

may be sewn shut, using a high quality thread to hold together if required. Sprinkle breadcrumbs evenly over each fish. Place uncovered under the

ding difficulty in defining their combination products and facing various challenges from selecting a combination to marketing it.

Following aspects would a

grill for 10 minutes each side, or until done. You may wish to bake uncovered in a preheated oven 200 C (400F, gas mark6) for approximately 20 /

dd to the challenges in developing combination products:

Which markets to tap where the combination products can do fairly well?
Which combination prod

5 minutes. This dish is nice served with fresh boiled baby potatoes and green vegetables like broccoli, brussel sprouts or peas. Alternatively, yo

cts are meaningful and rational?
Which therapeutic categories to select?
Which Combinations can address unmet needs of the patients?
Do combin

may wish to serve with a nice fresh green salad and cold potato salad and lemon wedges. The choice is yours.

Rainbow Trout & Prawn Risotto

4 Ra

tions increase the patient compliance?
What would be the developing cost?
How to tackle the risks encountered during combination product developmen

nbow Trout Fillets, cooked and flaked
(2oz) Margarine
1 Onion Chopped
(6oz) Long Grain Rice with Wild Rice (or Brown Rice)
(4o

t?

As combination products don't fit into the traditional categories of drugs, medical devices, or biological products, the USFDA is in the process of devel

) thawed, frozen Prawns
(1 Pint) Water
1 Red Pepper chopped
2 sticks Celery chopped
1 Carrot chopped
2 tbsp chopped Parsl

ping new procedures for reviewing their safety, efficacy and quality.

Professional from academic institutions, pharmaceutical industries, health care indust

ey
2 Spring onions chopped
Freshly ground Pepper

Melt the margarine and fry the onion gently. Add the rice and lightly toss until all t

y and representatives from various regulatory agencies are working out to design the regulatory requirements for manufacture and sale of combination products

e grains are oiled. Add the water, prawns and all the vegetables (except the spring onions) and season. Bring to the boil. Simmer, stirring occasi

.

As there is an increasing trend of the combination products companies manufacturing such products should be able to tackle the problems involved in the de

nally, with the lid off until all of the liquid is almost absorbed and the rice is cooked (add a little more water if necessary). Add the trout, m

elopment. They need to be wiser in analyzing the market trends and the regulatory requirements.

Companies that provide selfless information through particip

rgarine, spring onion and herbs and heat through. Serve immediately sprinkled with parsley. This is a complete meal and requires no accompaniments

tion in industry events and feedback to regulatory authorities would be able to face the challenges and will be successful in developing combination products

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Canning fruit and vegetables is one of those great American traditions that has been enjoyed by countless generations of families. This article provides an excellent introduction to the age-old art of canning without preservatives and chemicals, explaining the equipment and supplies that are needed.

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